Garlic Mashed Potatoes | Midwest Living

Garlic Mashed Potatoes

Garlic Mashed Potatoes

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  • Makes: 12 servings
  • Prep 30 mins
  • Cook 20 mins

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  • 3 pounds baking potatoes (such as russet or Yukon gold), peeled, if desired, and quartered
  • 2 -4 large garlic, peeled and quartered
  • 1/2 cup freshly grated Parmesan cheese
  • 1/2 cup dairy sour cream
  • 1/4 cup butter, softened
  • 1 teaspoon salt
  • 1/4 teaspoon ground pepper
  • 1 green onion, chopped
  • Milk (optional)
  • Butter (optional)


  1. In a 4- to 6-quart Dutch oven, cook potatoes, covered, in enough lightly salted boiling water to cover for 20 to 25 minutes or until tender. Add garlic to the potatoes the last 15 minutes of cooking.
  2. Meanwhile, in a food processor, combine Parmesan cheese, sour cream, and butter. Cover and process until just smooth.
  3. Drain potatoes and garlic; transfer to a very large mixing bowl. Add cheese mixture, salt, and pepper. Beat with an electric mixer on low speed or by hand until potatoes are smooth. Stir in green onion. If you like, top with a pat of butter. If you like, add milk to reach desired consistency. Makes 12 (2/3-cup) servings

Nutrition Facts

(Garlic Mashed Potatoes)

Servings Per Recipe 12, Polyunsaturated fat (g) 0, pro. (g) 4, cal. (kcal) 152, calcium (mg) 61, carb. (g) 20, vit. C (mg) 22, vit. A (IU) 194, iron (mg) 1, fiber (g) 3, Cobalamin (Vit. B12) (µg) 0, Folate (µg) 20, Potassium (mg) 500, sugar (g) 1, sodium (mg) 286, chol. (mg) 17, Riboflavin (mg) 0, Fat, total (g) 6, Thiamin (mg) 0, Monounsaturated fat (g) 2, Pyridoxine (Vit. B6) (mg) 0, sat. fat (g) 4, Niacin (mg) 1

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